I’ll always be a fan of anything Cleveland, and loving Michael Symon is no exception. This recipe was on his first episode of Symon’s Suppers on the Cooking Channel. My husband does not like anything remotely spicy so I just skipped putting his in the aioli. I cut the sauce recipe in half since it was only my son and I eating it. I used fingerling potatoes instead of the yukons as I have a big bag of them. These are delicious!  I used the leftover sauce to dip my pork chop in.

Fried Potatoes with Spicy Aioli

Ingredients:

 
POTATOES:

 
1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt

 
SPICY AIOLI:

 
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

 
Directions:

 
For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water
generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer
until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the
water and let cool. While the potatoes are cooling, make the spicy aioli.

 
For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest
and juice and a pinch salt. Stir to combine and set aside.

 
To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350
degrees F. The fat should come 1 to 2 inches up the side of the pan.

 
With the heel of your hand, smash the potatoes so they are relatively flat but still holding
together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove
from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot
fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve
immediately.